Perch, Silesian Style

Ingredients

• two or three fine perch
• a bunch of parsley
• two tablespoonfuls of vinegar
• two chopped shallots
• a bay leaf
• four or five peppercorns
• four ounces of butter
• two tablespoonfuls of grated horseradish
• a teacupful of brown sauce
• a little salt

Method

1. 1

   Draw and clean the perch without scaling.

2. 2

   Boil in water with parsley, vinegar, and salt for twenty minutes.

3. 3

   For the sauce, boil vinegar with parsley, tarragon, shallots, bay leaf, and peppercorns until reduced.

4. 4

   Cool and mix with melted glaze, egg yolks, butter, and salt, stirring over low heat.

5. 5

   Whisk in brown sauce and horseradish.

6. 6

   Remove scales from perch, dip in cooking liquor, wipe, place on a hot dish, pour sauce over, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 17. The excerpt below is the record exactly as published.

Perch, Silesian Style. Draw and clean two or three fine perch, but do not scale them. Put some water in a saucepan with a bunch of parsley, a little vinegar and salt and boil it; then plunge the perch into it and boil for twenty minutes. Make the following sauce: Put in a stewpan two tablespoonfuls of vinegar, a few sprigs of parsley, a little tarragon, two chopped shallots, a bay leaf, and four or five peppercorns. Boil the liquid till reduced to half its original quantity. Leave it till cool, then mix with it a teacupful of melted glaze, the beaten yolks of six eggs, four ounces of butter and a little salt, stir the sauce over a very slow fire to thicken without letting it boil. Place the same in a bain-marie and whisk it, adding gradually some small pieces of butter. When frothy put in a teacupful of brown sauce and about two tablespoonfuls of grated horseradish

Cook this with the app: pantry check, scaling, and the assistant.